Make Stuffing Cakes! Shape stuffing into patties about 2 1/2-inches in diameter and about 1/2-inch thick. Bake at 350 degrees about 25 minutes or until golden brown. Serve garnished as desired. I like a little dollop of cranberry sauce, roasted and lightly salted Pepitas, and fresh sage sprigs.
Stuffing is everyone’s favorite, no? Mine tastes so similar and every bit as delicious as the ones I remember from childhood, yet it is not only vegan but far lower in calories thanks to only 2 tablespoons of oil in the cornbread muffins, water sauteeing of vegetables, and the inclusion of cauliflower pearls rather than white bread. Though I love cauliflower, don’t worry, it does not taste–or smell!–of cauliflower.
And the texture is just perfect thanks to homemade cornbread–with actual corn–that goes together in a flash, sauteed onion plus the green part of green onions, water chestnuts–my late mom’s secret ingredient–and just a few dry roasted pecan halves.
Note: please do not try to save time by using Whole Foods vegan cornbread. It is sweet enough to be cake and, last year, reacted to liquid like cake turning into a dense mass that ended up in the woods next to our house. I had to redeem myself this year. And I did!
Cornbread: Make cornbread a few hours–or a day–ahead: 3/4 cup self-rising cornmeal mix 1/2 cup all purpose flour (I use white whole wheat) 1 tablespoon Vegan Egg (not tested with other egg substitutes but try it and share!) 1/2 cup unsweetened non-dairy millk (I use soymilk) 2 tablespoons vegetable oil 1/2 cup water Sea salt and freshly ground black pepper to taste 3/4 cup frozen corn
Preheat oven to 450 degrees. Grease 6 muffin cups and preheat for about 7 minutes. Meanwhile, in a medium bowl whisk together dry ingredients. Make a well in the center and add vegetable oil and water. Whisk together just until combined. Season with salt and pepper, and stir in corn. Divide mixture evenly among muffin cups and bake 20 minutes or until golden brown. Remove from oven and, when cool enough to handle, remove cornbread muffins from tin and crumble into a large bowl. Cover until ready to use.
Stuffing: 1 medium onion, finely diced 2 cups cauliflower pearls (buy them prepared or chop in a food processor until the size of small peas) 4 celery hearts, sliced lengthwise, and then finely diced 1 tablespoon minced garlic 2 teaspoons poultry seasoning Pinch of sea salt and freshly ground black pepper 2 cups vegetable stock or broth, divided 1-8 ounce can sliced water chestnuts, drained 4 green onions, green part only (reserve white part for my delicious fat-free Vegan Mushroom Gravy) 1/4 cup pecan halves toasted for 5 minutes at 350 degrees 3 tablespoons aquafaba (liquid from a can of chickpeas)
Reduce oven temperature to 350 degrees and oil a 9 x 13″ casserole dish. Cover bottom of large cast iron skillet with water. Heat over medium-high and then stir in onion, cauliflower, celery, garlic, and poultry seasoning. Season with salt and pepper and saute, stirring frequently, until tender, adding 1 cup vegetable stock a little at a time. When vegetables are softened and most of moisture has been absorbed and/or cooked off, remove from heat and add to bowl with crumbled cornbread. Stir in water chestnuts, green onions, and toasted pecans, moistening with remaining cup of vegetable stock or broth and aquafaba. The consistency should be that of unbaked bread pudding, so add liquid a little at a time, adding more or less, as needed. Adjust seasoning if necessary, transfer to prepared casserole dish–avoid packing down–and bake, uncovered, for a half hour. Serve immediately.
A Thanksgiving guest you will want at the table: Caramelized Onion, Dried Cranberry, and Pistachio Tart. It is vegan, plant-based, and very well-behaved.
Plus It is easy-breezy, thanks in part to a press-in crust, but elegant in that rustic way that is so appealing in autumn.
I was comes honored to be hired by Tofutti to create 3 holiday recipes and it is super fun to share the first one with you for the holiday of gratitude this week, at least in the US.
Find my vegan/plant-based–but no one will no–recipe here.
This golden, spiced–but not “spicy”–vegan and plant-based stew checks all my autumnal boxes.
Fresh squeezed orange juice is one of my secret ingredients. Canned pureed organic butternut squash is my other “secret” weapon for silky, luscious, and low calorie vegan and plant-based “cream” soup bases. I find it at Harris Teeter, but you can substitute pumpkin if unable to locate.
Roast the following until caramelized at 425-450 degrees, lightly coated in olive olive and a sprinkle of salt:
12 ounces combined broccoli and cauliflower florets, approximately 20 to 25 minutes
16 to 24 ounces cubed butternut squash, approximately 30-35 minutes
Meanwhile proceed with recipe:
1/2 medium onion, diced 1/2 medium red bell pepper, diced 2 to 3 large cloves garlic, thinly sliced 1/2 cup water or vegetable broth Pinch sea salt 1-15 5 ounce can fire-roasted tomatoes 1 teaspoon each: ground cardamom, ground coriander, ground cumin, garlic powder, onion powder, sumac, zaatar 1 bay leaf 1 cinnamon stick 1-15 5 ounce can pureed butternut squash (I buy at Harris Teeter) 1/3 cup coconut milk 2 to 3 cups vegetable stock Juice of 1 medium-large orange Sea salt to taste Garnishes: plant-based sour cream; roasted and lightly salted pumpkin seeds or cashews; halved cherry tomatoes; cilantro, mint, or lemon balm sprigs
In Dutch oven or large pot, saute onion, bell pepper, and garlic in water/stock with pinch sea salt until tender. Add all remaining ingredients and simmer while vegetables roast. Stir in vegetables and simmer for another 10 minutes or so for flavors to marry. Serve garnished as desired.
The larder was pretty bare but I needed a bite of lunch that was plant-based, interesting, satisfying, and beautiful. We had yellow onion and one tablespoon of chickpea flour which was was about all I needed for a lite vegan lunch on the fly. But these would be tempting appetizers as well.
1/2 yellow onion, sliced into slivers
1 tablespoon chickpea flour
3/4 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
2 tablespoons water
Garnishes: chutney, plant-based raita, cashews, mint leaves, cilantro, etc.
With a fork or spoon, combine all ingredients in a medium bowl. Heat skillet sprayed liberally with nonstick spray over medium heat. Divide divide fritter batter evenly into 4 disks a couple inches apart. Cook for a minute or 2 on first side, flip with a spatula, and cook a couple minutes more. Serve warm, garnished as desired.
You know those weeks: full to the brim at work and in the evenings and bracketed by similarly packed weekends of entertaining, yet you invited new friends for Friday happy hour in a rare moment of downtime. Then, Friday arrives, and you realize you have nothing more substantial to serve them than cashews and olives.
This is the dip for THOSE times. On our lunch buffet at school this week was a Buffalo Chicken Salad, creamy, not chunky. The staff prepares inspired vegan food for me, but this was not and I abstained. But I have been fantasizing about it, so I dashed into the grocery on the way home, picking up the ingredients along with everything we needed to host Bob’s father’s 90th(!) birthday party and his sister’s 60th–they were born on the same day–on Sunday. Whew!
Please enjoy even when you aren’t harried or maybe especially then:
1/4 to 1/3 cup diced red onion
4 celery hearts, cut into 1-inch chunks
8 ounces chick-un substitute (I use Tofurky Sesame-Garlic Chick’n)
2 to 3 tablespoons mayo (I use Walden Farms no-calorie mayo, but use what you love)
1 tablespoon agave nectar
1 tablespoon wing sauce or Sriracha
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Optional garnishes: sprig of herbs, green or black olive, crumbles of plant-based blue cheese or blue cheese dressing
Accompaniments: celery sticks, cucumber slices, crackers, or sturdy chips
Place onion and celery in food processor and pulse to coarsely chop. Add chick-un and pulse until finely chopped. Add remaining ingredients and pulse until mixture comes together with a creamy-course texture. Cover and refrigerate. To serve, garnish as desired and serve with vegetables, crackers, and chips.
West African-Inspired Red Lentils with Middle Eastern-Inspired Chickpeas
Yield: 4 main dish servings
This magical crossing of cultures is deeply flavorful and deeply satisfying.
Note: Zaatar, sumac, and pomegranate molasses are available at Middle Eastern grocery stores and online.
West African Red Lentils
1 tablespoon olive oil 3/4 medium-large onion, peeled and diced 2 large cloves garlic, peeled and thinly sliced Sea salt 1″ knob fresh finger, peeled and finely grated 1 tablespoon Berber spice 1/2 teaspoon ground cumin Half of 15.5 ounce can fire roasted tomatoes 1 pound red lentils, rinsed and drained 3 cups vegetable broth 1-15.5 oz can Coconut milk, light or regular Middle Eastern Chickpeas (recipe follows) Garnish suggestions: Roasted and lightly salted cashew halves and pieces, vegan sour cream or substitute (I love Tofutti’s Vegetable Cucumber Dip, sometimes available at veganessentials.com), olive tapenade, olives, cucumber slices
In Dutch oven or a large soup pot with heavy bottom, heat olive oil over medium. Add onion and a pinch of sea salt, and saute, stirring frequently, until softened. Add garlic and ginger and saute about 30 seconds more. Add spices and fire roasted tomatoes and heat through, stirring occasionally. Add lentils and vegetable stock and cook approximately 12 minutes or until lentils are soft and most of moisture is absorbed or evaporated. Stir in coconut milk and heat until simmering. Adjust salt and other seasonings to your taste. Serve topped with Middle Eastern Chickpeas, garnished as desired.
Middle Eastern Chickpeas
1 tablespoon olive oil 1/4 medium-large onion, thinly sliced 2 large cloves garlic, peeled and thinly sliced Sea salt 1″ knob fresh finger, peeled and finely grated 1-15.5 ounce can chickpeas, drained Half of 15.5 oz can fire roasted tomatoes 1 tablespoon zaatar 1 teaspoon sumac 1 tablespoon pomegranate molasses
In large skillet with heavy bottom, heat olive oil over medium. Add onion and a pinch of sea salt, and saute, stirring frequently, until softened. Add garlic and ginger and saute about 30 seconds more. Add chickpeas, fire roasted tomatoes, and spices, and simmer together for a few minutes, stirring occasionally. Stir in pomegranate molasses and heat through. Adjust salt and other seasonings to your taste.
West African Peanut Stew with Butternut Squash, Chickpeas & Spinach (vegan & plant-based)
With temperatures falling, I find this, my newest recipe, absolutely addicting. It checks all my autumnal culinary boxes and I hope yours.
Yield: approximately 8 servings
1to 2 tablespoons olive oil 1 medium onion, diced 1 teaspoon sea salt 4 large cloves garlic, thinly sliced 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 1/2 teaspoon onion powder Approximately 21 ounces peeled and cubed butternut squash 1-8 oz can diced tomatoes with juice (I used a variety with cilantro and jalapeno) 4 cups vegetable stock 1/4 cup smooth peanut butter 4 cups semi-firmly packed baby spinach Garnishes: Fresh cilantro, whole or chopped roasted and lightly salted peanuts, and finally diced bell pepper (I like a tri-color blend)
In Dutch oven or large stockpot, heat oil over medium to medium high. Add onion and sea salt and saute, stirring frequently, for a few minutes or until onion is softened. Add garlic and saute, stirring, for another 30 seconds to 1 minute. Add spices and butternut squash and sante, still stirring frequently, for several minutes or until squash is softened and just starting to break down. Add remaining ingredients, except garnishes, and simmer gently until thick and creamy and flavors are married. Add spinach and stir until wilted and completely incorporated. Serve topped with cilantro, peanuts, and and bell peppers, as desired.
Vegan and plant-based queso blanco is typically made with cashews and potatoes, but mine is made with cashews and cauliflower for fewer calories and loads of nutrition. Served with plantain chips, it is my new obsession.
Yield: approximately 4 cups
12 ounces cauliflower florets 2 cups raw cashews 4 cups water 1 teaspoon sea salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon ground cumin Juice of 1 medium lemon 2 tablespoons brine from a jar pickled jalapeños 1 tablespoon nutritional yeast 2 teaspoons white miso 1 tablespoon cornstarch 4.5 ounce can chopped green chilies with juice Garnish: Fresh cilantro and finely diced bell pepper (I like tri-color) Accompaniment: plantain or tortilla-style chips; also delicious served over Mexican dishes like enchiladas, Quesadillas, and nachos
Place cauliflower, cashews, water, and sea salt in a medium saucepan and gently boil until very tender and all but about 1/4 to 1/2 cup water has evaporated. Carefully transfer to food processor or high speed blender and add all remaining ingredients except green chilies. Process for several minutes or until very smooth. Rinse out saucepan, pour in cauliflower mixture, green chilies and juice, and heat through for a couple minutes over medium or medium-low heat, stirring frequently. Garnish with bell peppers and cilantro, and serve with chips or spooned over the Mexican dish of your choice.
